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SALT RIVER BARS
Oh, friends. I’m thrilled to share this incredible Salt River Bars recipe with you! The Salt River Bars as well as myself have been friends with each other for quite a long time, but up until recently, I could only have them on occasions when I went to one of my favorite restaurants, Liberty Market, in Downtown Gilbert. Locals, you’re aware of how tasty the Salt River Bars are isn’t it?
SALT RIVER BARS
Healthy recipes offer you Salt River Bars, we hope you like it
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Course: Cake
Cuisine: American
Keyword: Salt River Bars
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 30
Ingredients
- 90 CLUB CRACKERS
- 1 CUP BUTTER, SALTED
- 2 CUPS LIGHT BROWN SUGAR, PACKED
- 1 CUP GRAHAM CRACKER CRUMBS
- 3/4 CUPS HEAVY CREAM
- 1 1/2 CUPS MILK CHOCOLATE CHIPS
- 1/2 CUP BUTTERSCOTCH CHIPS
- 1/2 CUP CREAMY PEANUT BUTTER
Instructions
- PREPARE A 9 BY 13 INCH PAN (VERY HELPFUL IF THE PAN HAS STRAIGHT SIDES) BY LINING IT WITH PARCHMENT PAPER, LEAVING THE TWO LONG EDGES A BIT LONG SO THAT IT CAN BE USED TO REMOVE THE BARS FROM THE PAN LATER. SPRAY THE PARCHMENT AND SIDES OF THE PAN WITH NONSTICK SPRAY.
- COVER THE BOTTOM OF THE PAN WITH THE FIRST LAYER OF CRACKERS ON TOP OF THE PARCHMENT. CUT THE CRACKERS TO FIT AS NEEDED. I USED FIVE ROWS OF SIX CRACKERS, WHICH COVERED MY PAN PERFECTLY.
- IN A MEDIUM SIZED HEAVY BOTTOMED PAN, MELT BUTTER, BROWN SUGAR, GRAHAM CRACKER CRUMBS, AND HEAVY CREAM TOGETHER OVER MEDIUM HEAT, STIRRING CONSTANTLY.
- BRING THE MIXTURE TO A BOIL, CONTINUING TO STIR, AND BOIL FOR 7 MINUTES.
- POUR HALF OF THE CARAMEL MIXTURE OVER THE CRACKERS, SPREADING IT EVENLY TO THE EDGES OF THE PAN. WORKING QUICKLY, ADD ANOTHER LAYER OF CRACKERS OVER THE CARAMEL.
- POUR THE REST OF THE CARAMEL OVER THE SECOND LAYER OF CRACKERS, AND THEN ADD A FINAL LAYER OF CRACKERS.
- REFRIGERATE THE PAN TO CHILL AND SET THE CARAMEL LAYERS WHILE YOU MAKE THE CHOCOLATE TOPPING.
- TO MAKE THE CHOCOLATE TOPPING, ADD MILK CHOCOLATE CHIPS, BUTTERSCOTCH CHIPS, AND PEANUT BUTTER TO A MICROWAVE SAFE BOWL. HEAT FOR 30-45 SECONDS, THEN STIR. MICROWAVE THE CHOCOLATE IN 15 SECOND INTERVALS, STIRRING IN BETWEEN UNTIL SMOOTH. POUR THE CHOCOLATE TOPPING OVER THE FINAL LAYER OF CRACKERS, SPREADING IT EVENLY TO THE EDGES. SPRINKLE SEA SALT OVER THE CHOCOLATE LAYER TO TASTE. I USED ABOUT 1 TEASPOON.
1,62K Shares